These salted caramel brownies are fudgy brownies with homemade salted caramel. There is caramel in the middle of the brownie batter. Then, after it is done baking it is poked with more caramel. They have a strong caramel flavor all the way through!

Top view of caramel brownies.

These salted caramel brownies really celebrate gooey caramel all inside of amazing brownies. They are perfect for chocolate lovers and caramel lovers. If you or your loved ones love caramel it will be your new favorite brownie recipe.
I have tips and tricks and process photos to easily help you make this recipe! If you love brownie desserts, you have to try my turtle brownies.

Side view of two brownies.

Tips for making keyword

Here are my tips, so yours turns out like this recipe! See my post on making salted caramel for more tips.

  • Tip 1: Make sure the flour is spooned and leveled. If you stick the measuring cup into the flour it will compact it. Resulting in a more cakey brownie.
  • Tip 2: Make the caramel ahead of time! You want to make sure it is cooled before using it with the brownie batter. In a pinch you can use store bought caramel.
  • Tip 3: As soon as you make the brownie batter, make sure to assemble it in the pan. It thickens as it sets.
  • Tip 4: First, spread half of the brownie batter on the bottom of the pan and half of the caramel (3/4 cup). Make sure to not have the caramel to close the edges or it will harden as it bakes. Then, top with the remaining brownie batter.
Wet ingredients in a bowl.
The eggs and sugars are beaten on high until the sugar crystals are melted. This helps to give the rise and crinkle top.
Brownie batter in a bowl.
Add the chocolate chips and use a rubber spatula to mix it in.
Caramel on top of brownie batter.
Use an offset icing spatula to spread the caramel.
Brownie batter in the pan.
Top with remaining brownie batter.
Stack of three brownies on its side.

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For more caramel recipes, try my caramel cheesecake and chocolate caramel cake.

Stack of two caramel brownies on its side.

Make sure to leave a star review if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.

Recipe Video

Top view of caramel brownies.
5 from 10 reviews

Salted Caramel Brownies

Stephanie Rutherford
These salted caramel brownies are fudgy brownies with homemade salted caramel. There is caramel in the middle of the brownie batter. Then, after it is done baking it is poked with more caramel.
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Prep Time: 45 minutes
Cook Time: 40 minutes
Chilling Time: 30 minutes
Total Time: 1 hour 55 minutes
Servings: 16 slices

Ingredients
 
 

Salted Caramel

  • 1 cup White granulated sugar
  • 4 TBSP Unsalted butter, room temperature and cubed
  • 1/2 cup Heavy cream, room temperature
  • 1 tsp Pure vanilla extract
  • 1/2 tsp Salt

Brownies

  • 1 1/2 cups White granulated sugar
  • 1/2 cup Powdered sugar
  • 3 Large eggs, room temperature
  • 1 Egg yolk
  • 1/2 cup Unsalted butter, melted
  • 1/2 cup Oil, canola or vegetable
  • 1 tsp Pure vanilla extract
  • 1 cup All-purpose flour
  • 1 cup Unsweetened cocoa powder, I use dutch process
  • 1 TBSP Cornstarch
  • 1 tsp Salt
  • 1 cup Semi-sweet chocolate chips

Instructions
 

Salted Caramel

  • In a medium saucepan over medium heat, add the sugar. Let it sit until it starts to melt. Then, use a whisk to mix. It will be very clumpy. Stir the sugar occasionally until almost all the way melted. Stir continuously until all the way melted.
    1 cup White granulated sugar
  • Let it sit until amber in color. This will take seconds after it is melted. Remove from heat. Add half of the cubed butter and whisk until melted. Add the rest of the butter. It will be very bubbly.
    4 TBSP Unsalted butter
  • Add half of the cream and mix. Then, add the rest of the cream. Add the salt and vanilla. Put the pan back on the heat. Mix continulously for about 3 minutes. Take off the heat and pour into a glass measuring cup. Cool for at least 30 minutes.
    1/2 cup Heavy cream, 1 tsp Pure vanilla extract, 1/2 tsp Salt

Brownies

  • Preheat oven to 350℉. Spray a 9X9-inch square pan with baking nonstick spray. Line the bottom and 2 sides of the pan with parchment paper. Spray again.
  • In a medium bowl, mix the flour, cocoa powder, cornstarch, and salt. Set aside.
    1 cup All-purpose flour, 1 cup Unsweetened cocoa powder, 1 TBSP Cornstarch, 1 tsp Salt
  • Using a mixer with a whisk attachment, beat the sugar, powdered sugar, eggs, and egg yolk on high speed for 2 minutes.
    1 1/2 cups White granulated sugar, 1/2 cup Powdered sugar, 3 Large eggs, 1 Egg yolk
  • Add in the melted butter, oil, and vanilla and mix on low until combined. Add in the dry ingredients and mix until almost all the way combined.
    1/2 cup Unsalted butter, 1 tsp Pure vanilla extract, 1/2 cup Oil
  • Take off the mixer, add in the chocolate chips. Use a rubber spatula to mix until just combined.
    1 cup Semi-sweet chocolate chips
  • Pour half of the brownie batter into the pan. Pour half of the salted caramel in the pan. Spread over the batter evenly. Leave about 1 inch border around the pan. This will prevent the caramel from hardening after baking. Top with the rest of the brownie batter.
  • Bake for 40-45 minutes. Brownies are done baking when a toothpick inserted comes out with moist crumbs. If it has batter, bake for another 5 minutes.
  • Let the brownies cool in the pan on a cooling rack completely.
  • Remove the cooled brownies from the pan on to a cutting board. Use a skewer to poke small holes all over the brownies. Top with the rest of the caramel. Spread over the holes evenly.
  • Let it sit for 10 minutes for the caramel to seep into the holes and cut into squares.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the brownies and cause them not to be cakey.
High altitude baking- Add an extra 1 TBSP of flour.
Pull out dairy ingredients 2 hours before baking.
Calories: 396kcal, Carbohydrates: 51g, Protein: 3g, Fat: 24g, Saturated Fat: 11g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 9g, Trans Fat: 0.4g, Cholesterol: 44mg, Sodium: 225mg, Potassium: 166mg, Fiber: 3g, Sugar: 36g, Vitamin A: 396IU, Vitamin C: 0.04mg, Calcium: 24mg, Iron: 2mg
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